I get chilly during those cold nights around Thanksgiving as I wander the streets in my ghillie suit and MMA glove wishing, hoping, praying that just one of those brain-eating, blood-sucking zombies might actually exist. When I get back to my house just as disappointed as I was last year that I didn’t get to kill anything I need a warm filling snack to ease my anguish. This is when sweet potato soup comes into play.
- 4 tablespoon salted butter
- 1 cup chicken broth (or vegetable broth, if you have a vegetarian wife)
- 3-4 baked sweet potatoes
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1 white onion
- 1/2 heavy cream
- 1 cup Plain yogurt
- In a heavy saucepot, over medium-low heat, melt butter and brown onions, stirring constantly until roux achieves a light caramel color I also add a couple dashes of cinnamon and nutmeg here. Add broth and set to a medium heat and slowly bring to a boil.
- In a separate bowl take the skin off the potatoes add the cream, and spices then puree the contents of the bowl.
- Add the bowl of potatoes, cream and spices to the broth bring to a boil, then lower to a simmer. Cook for 5 minutes more. Season with salt and pepper, ladle into warm soup bowls and serve and add about 1 tablespoon of the yogurt to each bowl you serve.
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